topic Re: Paging Zhills ref Grits in Recipes

Paging Zhills ref Grits

Honeybit — Sat, 26 Aug 2017 13:35:03 GMT

@Zhills Just to let you know --

I tried that recipe for grits with cream cheese this morning:

2-1/2 cup chicken broth

2 cups half and half

1 cup stone-ground grits

2 cups cream cheese (or grated parmesan)

(I used one 8-ounce block)

1/4 cup butter (didn't use with the cream cheese)

Bring broth and half and half to boiling. Stir in grits. Cook until desired texture.

Stir in cheese (and butter, if used). Add additional seasoning to taste.

While I liked the texture of the grits, the flavor of the broth gave an "off" taste I didn't like. I used the Publix store brand of broth in a carton. I like my grits to taste like grits, especially the fresh-from-the-mill stone-ground grits which don't really need anything but water for their flavor..

Also, people who like traditional garlic-cheese grits probably won't like the cream cheese. I'm not a big fan of those either.

I've been wanting to try that half-and-half and cream cheese recipe ever since I first ran across it, and this morning its turn finally came. I refrigerated the leftovers in a square pan and will fry squares of them for a later breakfast to see if the flavor improves any with time.

Wouldn't want you to waste any of your lovely Nora Mills grits -- if you order them -- with broth.

BTW the original recipe was meant to be part of a Shrimp and Grits dish -- a spicy shrimp sauce might overlay the odd taste of the broth in the grits.

Re: Paging Zhills ref Grits

Zhills — Sat, 26 Aug 2017 15:50:50 GMT

I made cheese grits yesterday also. I do not use that much cream cheese. I like medium or sharp Cheddar in mine.

My neice made some with smoked Gouda but she used too much. They were not good. I like my grits to taste like grits also.

I don't use broth, just water, salt and the cheese when they are done. I found a rice cooker that has a 'lip' on the cooking bowl (grits will boil over) that actually makes great grits. The texture is a little bit softer but the taste is right.

Don't you just hate it when you try something and it is not "better?" I haven't ordered grits yet because I still have 1 1/2 bags of Jim Dandy. Not my favorite but I hate to waste them.

Hope you find some you really enjoy again!

Re: Paging Zhills ref Grits

Zhills — Mon, 28 Aug 2017 23:23:50 GMT

@Honeybit Ordered my grits from Palmetto Farms.

Re: Paging Zhills ref Grits

NVmimi — Mon, 28 Aug 2017 23:50:28 GMT

I cooked my Palmetto Farms stone ground grits using a recipe with half and half. My DH said he liked grits to taste more like grits, lol!

So, I followed the recipe on the bag using only water as the liquid and I must say it's a winner! Very tasty!

Re: Paging Zhills ref Grits

Zhills — Tue, 29 Aug 2017 12:38:06 GMT

When I fix them milk or 1/2 +1/2 I add more milk and sugar and use them as cereal. I like them plain with butter!

Re: Paging Zhills ref Grits

Honeybit — Sat, 02 Sep 2017 18:21:28 GMT

@Zhills

Thanks for the info on Palmetto Farms -- I'll check them out.

Your post reminded me of something I hadn't thought about in a long time -- my maternal grandparents were from East Texas but lived in Arkansas when I knew them. They only ate grits (and also rice) with sugar and cream. My mother never fixed either one that way, but she did make a custard-style rice pudding.

Re: Paging Zhills ref Grits

Zhills — Sat, 02 Sep 2017 18:26:32 GMT

Made my Palmetto Farms grits in my rice cooker, added butter. OMG! I know why they are called Georgia ice cream. They are much better than the local store bought. They are the cook 20 mins type. Some stone ground says to cook for an hour.

They are well worth the difference. Gonna order from Helen, GA next. They are not going to waste!